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Fudgy Red Velvet Brownies with Cream Cheese Frosting

Close-up of a fudgy red velvet brownie square topped with a cream cheese swirl.
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Make rich, fudgy red velvet brownies with a vibrant color and top them with a tangy cream cheese frosting. This easy recipe delivers a decadent dessert perfect for holidays or parties.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 3/4 cups granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon white vinegar
  • 2 tablespoons red food coloring (gel preferred)
  • 1 1/2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 8 ounces cream cheese, softened
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees F. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper.
  2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until combined.
  3. Whisk in the eggs one at a time until fully incorporated. Stir in the vanilla extract and white vinegar.
  4. Add the red food coloring and mix until you achieve a deep, vibrant red color throughout the batter.
  5. In a separate medium bowl, whisk together the flour, cocoa powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix; a few streaks of flour are acceptable for fudgy brownies.
  7. Spread the brownie batter evenly into the prepared baking pan.
  8. To make the cream cheese topping, beat the softened cream cheese and softened butter together in a bowl until smooth.
  9. Gradually beat in the powdered sugar until fully combined and creamy. Stir in the vanilla extract.
  10. Drop spoonfuls of the cream cheese mixture evenly over the top of the brownie batter. Use a knife or skewer to gently swirl the cream cheese into the batter for a marbled effect.
  11. Bake for 30 to 35 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
  12. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang.
  13. Once cool, cut into squares.

Notes

  • For the most intense red color, use a high-quality gel food coloring instead of liquid drops.
  • Do not overbake these brownies; slightly underbaking them ensures a fudgy texture.
  • If you prefer a thicker layer of frosting, you can chill the brownies completely before spreading the cooled cream cheese frosting on top.

Nutrition

Find it online: https://cookingbycarla.com/red-velvet-brownies-fudgy-cream-cheese/